Why are soft margarine spreads sensible alternatives to butter?
Soft margarine spreads (buttery spreads) are a wise alternative for consumers who want a tasty tablespread that offers nutritional advantages over butter. In addition, buttery spreads contain no cholesterol and 0-2 grams of saturated fat. Soft margarine spreads are much lower in total fat and calories than butter. Not only are buttery spreads a good source of vitamins A and E, they also contain mono- and poly-unsaturated fats as well as linoleic and linolenic acids, both of which are essential fatty acids. Buttery spreads are made from nutritious, natural vegetable oils; butter is made from animal fat. 3. How was traditional margarine developed? Margarine was developed in the 1800 s by a Frenchman who was searching for a substitute for butter, which was costly and scarce at the time. First called oleomargarine, derived from the Greek word margarites (meaning pearl) and the Latin term oleum (meaning oil), oleomargarine first came to the U.S. in the late 1800s. Over time the term oleomar
